How Do I
French Food & Cooking
Are you intimidated by the idea of cooking French haute cuisine? Then try the books below for simple but delicious dishes that are cooked at home and in informal bistros.
Selected Books
Bocuse, Paul
Bocuse in Your Kitchen: Simple French Recipes for the Home Chef
TX719.B671613 2007x
Translated from the French Bocuse dans Votre Cuisine, author and world-renowned chef Paul Bocuse has chosen only simple, classic French recipes that are easy to follow and prepare. The book is divided into 15 chapters by type of dish; from soups to meats, vegetables, and desserts, each of the 220 recipes is explained step-by-step.
Bocuse in Your Kitchen: Simple French Recipes for the Home Chef
TX719.B671613 2007x
Translated from the French Bocuse dans Votre Cuisine, author and world-renowned chef Paul Bocuse has chosen only simple, classic French recipes that are easy to follow and prepare. The book is divided into 15 chapters by type of dish; from soups to meats, vegetables, and desserts, each of the 220 recipes is explained step-by-step.
Chase, Sarah Leah
Pedaling Through Provence Cookbook
TX719.2.P75 C49 1995
If you like to bicycle and cook, try Chase's colorful books on pedaling through different regions of France and eating and cooking the food as you go along. Chase prefers the roasted ratatouille. After Provence, you can move on to Burgundy
Pedaling Through Provence Cookbook
TX719.2.P75 C49 1995
If you like to bicycle and cook, try Chase's colorful books on pedaling through different regions of France and eating and cooking the food as you go along. Chase prefers the roasted ratatouille. After Provence, you can move on to Burgundy
Dusoulier, Clotilde
Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen
TX719.D867 2007
Clotilde Dusolier, a 27 year-old Parisian, maintains a blog called Chocolate & Zucchini. The book contains 75 recipes including French classics and Dusolier's new creations, like chocolate & zucchini cake.
Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen
TX719.D867 2007
Clotilde Dusolier, a 27 year-old Parisian, maintains a blog called Chocolate & Zucchini. The book contains 75 recipes including French classics and Dusolier's new creations, like chocolate & zucchini cake.
Dusoulier, Clotilde
Clotilde's Edible Adventures in Paris
TX907.5.F72 D976 2008
Clotilde Dusolier, a native Parisian and author of Chocolate & Zucchini, now reveals her all-time favorite food experiences in Paris, including restaurants, bakeries, cheese shops, bookstores, markets and more. A travel guide for foodies!
Clotilde's Edible Adventures in Paris
TX907.5.F72 D976 2008
Clotilde Dusolier, a native Parisian and author of Chocolate & Zucchini, now reveals her all-time favorite food experiences in Paris, including restaurants, bakeries, cheese shops, bookstores, markets and more. A travel guide for foodies!
Harris, Joanne & Fran Warde
The French Market: More Recipes from a French Kitchen
TX719.H268 2006
Joanne Harris is a British/French novelist and the author of My French Kitchen, a cookbook memoir. This volume of rural food from Gascony is illustrated with wonderfully interesting phototgraphs of the people and region.
The French Market: More Recipes from a French Kitchen
TX719.H268 2006
Joanne Harris is a British/French novelist and the author of My French Kitchen, a cookbook memoir. This volume of rural food from Gascony is illustrated with wonderfully interesting phototgraphs of the people and region.
Mitchell, Joyce Slayton
Paris by Pastry: Stalking the Sweet Life in the Streets of Paris
TX773.M547 2006
Next time you go to Paris, take along this book to read on the flight over.
Paris by Pastry: Stalking the Sweet Life in the Streets of Paris
TX773.M547 2006
Next time you go to Paris, take along this book to read on the flight over.
Preserving Food Without Freezing or Canning
TX601.C64313 2007x
"Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation." This was originally published in France in 1992 as Conserves Naturelles des Quatre Saisons by the gardeners & farmers of Terre Vivante, proponents of organic gardening/living. Yes, even France has organic gardeners.
TX601.C64313 2007x
"Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation." This was originally published in France in 1992 as Conserves Naturelles des Quatre Saisons by the gardeners & farmers of Terre Vivante, proponents of organic gardening/living. Yes, even France has organic gardeners.
Reynaud, Stéphane
Pork & Sons (Cochon & Fils)
q TX749.5.P67 R49313 2007x
Stephane Reynaud was first introduced to the ritual pig killing of rural France by his grandfather when he was 7 years old. This is a tribute to the pig and the recipes are for every part but the squeak, including blood sausage, pig's ear salad, pig's feet, pig's head, as well as more conventional cuts. Lovely photographs and illustrations.
Pork & Sons (Cochon & Fils)
q TX749.5.P67 R49313 2007x
Stephane Reynaud was first introduced to the ritual pig killing of rural France by his grandfather when he was 7 years old. This is a tribute to the pig and the recipes are for every part but the squeak, including blood sausage, pig's ear salad, pig's feet, pig's head, as well as more conventional cuts. Lovely photographs and illustrations.
Robuchon, Joël
The Complete Robuchon (Tout Robuchon)
TX719.R612513 2008x
Robuchon, a chef whose restaurants hold more Michelin stars than those of any other chef, gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate. This hefty tome includes more than 800 precise, easy-to-follow, step-by-step recipes.
The Complete Robuchon (Tout Robuchon)
TX719.R612513 2008x
Robuchon, a chef whose restaurants hold more Michelin stars than those of any other chef, gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate. This hefty tome includes more than 800 precise, easy-to-follow, step-by-step recipes.
Saveur Cooks Authentic French
TX719.S346 1999
The editors at "Saveur" magazine take readers into the kitchens of France to taste the true Mediterranean flavors of Provence, sample the unique farmhouse cooking of Brittany, savor the sumptuous cuisines of Alsace and Burgundy, and discover many more inspiring regional cuisines.
TX719.S346 1999
The editors at "Saveur" magazine take readers into the kitchens of France to taste the true Mediterranean flavors of Provence, sample the unique farmhouse cooking of Brittany, savor the sumptuous cuisines of Alsace and Burgundy, and discover many more inspiring regional cuisines.
Young, Daniel
Made in Marseille: Food and Flavors from France's Mediterranean Seaport
TX719.2.P75 Y683 2002x
Although Marseilles is in Provence its cuisine is influenced by many immigrants from other parts of the Mediterranean.
Made in Marseille: Food and Flavors from France's Mediterranean Seaport
TX719.2.P75 Y683 2002x
Although Marseilles is in Provence its cuisine is influenced by many immigrants from other parts of the Mediterranean.
Wolfert, Paula
The Cooking Of Southwest France: Recipes From France's Magnificent Rustic Cuisine
TX719.W64 2005
This is an updated version of Wolfert's 1983 classic about the food of Gascony, the Perigord, Bordeaux, and the Basque country. Included are recipes for Cassoulet, Chestnut and Cepe Soup With Walnuts, Oxtail Daube, steamed mussels, Potatoes Baked in Sea Salt, and Prune and Armagnac Ice Cream.
The Cooking Of Southwest France: Recipes From France's Magnificent Rustic Cuisine
TX719.W64 2005
This is an updated version of Wolfert's 1983 classic about the food of Gascony, the Perigord, Bordeaux, and the Basque country. Included are recipes for Cassoulet, Chestnut and Cepe Soup With Walnuts, Oxtail Daube, steamed mussels, Potatoes Baked in Sea Salt, and Prune and Armagnac Ice Cream.
Woodward, Sarah
The Food of France: a Regional Celebration
TX719.W66 2006x
The Food of France takes you on an exciting culinary journey, taking you through the regions and the classic dishes that are associated with them.
The Food of France: a Regional Celebration
TX719.W66 2006x
The Food of France takes you on an exciting culinary journey, taking you through the regions and the classic dishes that are associated with them.
Return to the topVideos
Because of the popularity of Julia Child and Jacques Pepin on public television, the library has many videos that you can view to help you learn to cook. There are even some videos that you can download to your computer using your library card.
The Complete Pépin: Techniques and Recipes
Originally produced as a 13-part television series by KQED San Francisco, the 2-DVD collection covers all the essential skills required to become a confident and daring chef.
Originally produced as a 13-part television series by KQED San Francisco, the 2-DVD collection covers all the essential skills required to become a confident and daring chef.
The French Chef
This is the 3 DVD collection of 18 episodes from her original 1960's series. Recipes include French onion soup, Bouillabaisse, Boeuf bourguignon, lobster, omelettes and many more.
This is the 3 DVD collection of 18 episodes from her original 1960's series. Recipes include French onion soup, Bouillabaisse, Boeuf bourguignon, lobster, omelettes and many more.
The French Chef with Julia Child
This is the second set of 18 episodes from the original series. Recipes include Terrines and patés, Cooking your goose, Roast suckling pig, French Crepes, Buche De Noel, French bread and more.
This is the second set of 18 episodes from the original series. Recipes include Terrines and patés, Cooking your goose, Roast suckling pig, French Crepes, Buche De Noel, French bread and more.
Julia and Jacques Cooking at Home (DVD)
This set of 4 DVDs presents all 22 episodes of the 1999 KQED television series that brought together two of the world's greatest chefs, covering a vast array of dishes, including chateaubriand, croque monsieur, duck, stuffed cabbage and more.
This set of 4 DVDs presents all 22 episodes of the 1999 KQED television series that brought together two of the world's greatest chefs, covering a vast array of dishes, including chateaubriand, croque monsieur, duck, stuffed cabbage and more.
Julia and Jacques Cooking at Home (Downloadable Video)
If you can't get to the library programs from this PBS series are available for download from Recorded Books' MyLibraryDV. You need to download their player to your computer. From there you can access their programs. Choose Food and then Julia and Jacques Cooking at Home and then the episode that you want. Have patience as the program takes some time to download.
If you can't get to the library programs from this PBS series are available for download from Recorded Books' MyLibraryDV. You need to download their player to your computer. From there you can access their programs. Choose Food and then Julia and Jacques Cooking at Home and then the episode that you want. Have patience as the program takes some time to download.
Browse the Catalog
For additional books on French cooking browse the library catalog under the subject headings:
Web Sites
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At Home With Patricia Wells
Includes a glossary of French cooking and food terms. -
BBC Food: French Odyssey
Rick Stein hopped across the Channel to extol the pleasures of French food for French Odyssey. -
La Cigale: French Provencal Table Cloths
If you are interested in pretty French table cloths to go with your French cuisine, check out this site in Mt. Gretna, PA. -
Cordon Bleu Culinary School (Paris)
If you have the money and time, you can earn a Grand Diplome in Cuisine. Or if you have the money and a summer, you can attend their 10 week summer abroad program. -
La Tartine Gourmande
This blog by a French woman living in Boston has stunning food photographs. -
PBS Online Videos: Food
Watch several episodes from The French Chef with Julia Child online.
